These Low-Carb, Sugar-Free Keto Blueberry Muffins With Almond Flour are so tender and moist, it’s hard to believe they’re healthy and gluten-free.
Yep. It’s another blueberry muffin recipe.
But before you roll your eyes over the fact that there are thousands of blueberry muffin recipes all over Pinterest, social media, and the rest of the internet, you should know that those recipes pale in comparison to these blueberry muffins.
Why? Not only are these blueberry muffins absolutely delicious, but they’re also paleo, low-carb, keto-friendly, and gluten-free. What more could you want from a healthy sweet treat?
These little gems are bursting with fresh, juicy blueberries that are perfectly accented by a lightly crisp outside and tender, moist, yet chewy inside. Now, I may be a bit biased, but I think these are pretty much some of the best keto muffins that I’ve ever made.
Are Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour Healthy?
As far as muffins go, these are certainly a healthy option. They’re perfect for those following a low-carb, paleo, or keto diet, and they’re even gluten-free. They are free of artificial and processed ingredients, and instead highlight healthy whole foods that you can feel good about snacking on.
Blueberries are packed with vitamin C, fiber, and other antioxidants, while almond flour is full of healthy fats, vitamin E, and even protein. They are the perfect breakfast or snack at any time of the day.
Tips For Even Better Baking
As with all gluten-free baking, your measurements are important, so weigh out your flour for best results. When you’ve mixed up your batter, consider also letting it sit for about 30 minutes so the coconut flour absorbs some of the moisture and yields moister muffins throughout.
Finally, be sure to use cooking spray! Spray your muffin tin rather than rub coconut oil into the wells, which will just be absorbed by the muffin batter. Alternatively, you could use a silicone muffin pan.
How To Make Ahead And Store
Store these muffins in the fridge for up to a week in an airtight container. If you want them to last longer, toss them in a freezer-safe zipped bag or airtight container and keep them in the freezer for up to 3 months.
Serving Suggestions
These blueberry muffins are only the beginning! If you’re following a specific diet, you could try these Paleo Chocolate Muffins with Tahini, these Gluten-Free Carrot Cake Muffins, or these Keto Black Walnut and Chocolate Chip Muffins.
To keep the blueberry theme but with a twist, try these Healthy Whole Wheat Blueberry Muffins or these Zucchini Blueberry Muffins.
Recipe
Ingredients
- 3 cups almond flour (300 grams)
- 4 tablespoons coconut flour, packed (32 grams)
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 3/4 cup monkfruit (or granulated sweetener of choice)
- 7 tablespoons coconut oil, melted
- 3 large eggs, at room temperature (this is key)
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2/3 cup fresh blueberries, (105 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a muffin pan with cooking oil spray.
- In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and baking soda. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce, and vanilla until well blended.
- Stir in the almond flour mixture, along with the blueberries, until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
- Divide the mixture by the 12 muffin cavities (I like using a big ice cream scoop) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24 to 25 minutes.
- Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool completely in the pan before trying to take them out.
I didn’t have applesauce, so I substituted full fat sour cream! Now I only use sour cream in them. We are both on Keto and love these muffins!! Thank you for an awesome recipe!
Yaaayyy! That’s good to know your substitute was a success!
You’re welcome, Lisa!
These blueberry muffins are scrumptious. So easy and tasty. Thanks for the great recipe.
You’re welcome Bonnie! So glad you loved them!
are you sure the recipe calls for 1 Tablespoon of Baking Powder?
It seems salty to me.
Thank you!
Hey Connie! I see you’re concerned about the 1 tablespoon of baking powder in the recipe, and I understand why you might find it a bit salty. However, the recipe as listed is correct.
If the taste of the baking powder is too prominent, you can try reducing the baking powder by half a tablespoon and see how the muffins turn out. Keep in mind that adjusting the leavening agents may affect the final result in terms of texture and rise. Additionally, double-check the ingredients list and ensure you’re using unsalted baking powder and baking soda, which could help reduce the salty flavor.
Happy baking!
LOVE these muffins! My husband, kids and grandkids can’t stop eating them!
So glad to hear you all enjoy this recipe! Thanks for reading.
Just found your site, I’m excited. (: Is there a reason why you don’t use cupcake liners? I haven’t yet found a way for the liners to work right! It’s so nice to have the muffin in a muffin paper though. ):
I’m going to try this with sour cream sub for the applesauce. PS Can’t wait to try your keto granola bars too. Your talented!
Hi Holli! 😊 I’m so glad you found my site, thanks for your kind words! I typically skip cupcake liners because I find it gives the muffins a nice golden texture and makes them a bit easier to remove from the pan. But you can definitely use liners if you prefer. Happy baking! 🧁✨
Made these this morning. I didn’t have unsweetened apple sauce so I used unsweetened coconut yogurt instead. Anyways these came out so moist, full of blueberry flavor, and delicious!!
So glad to hear you enjoyed our recipe. Thanks for reading and rating!